Gluten Free Slow Cooker Baked Beans Recipe
There are certain things that make me crazy, like when gluten is added to foods that are naturally gluten-free! Like canned baked beans! For crying out loud, why ADD gluten to beans?
So I decided to make my own gluten free baked beans recipe for a barbeque but I didn’t want to actually BAKE them because it is almost 100 degrees outside with like 99 percent humidity – ahhh… the joys of Florida in the summer!
So with a little help of my slow cooker and a bag of Hurst Family Harvest Tri-Bean Soup mix, I made the most wonderful tasting gluten-free baked beans and kept my cool. They even had this fabulous smoky flavor without an ounce of bacon, thanks to the flavor packet in the bean mix. I really wanted to keep the recipe vegan for my sister but also please my g-kid Julian whose favorite food in the world is baked pork and beans.
For a nice vegetarian or vegan meal, serve the beans over some gluten-free cornbread like we did – yummers!
You need to plan ahead to make this recipe since the beans need to pre-cook and soak overnight but it takes very little work and I did the pre-cooking while I already had the kitchen heated up making dinner. Love this – do all the cooking at one time!
- 1 packet Hurst Family Harvest Tri-Bean Soup Mix
- 8 cups water
- 1 cup chopped onion - (about ½ a medium onion)
- ¼ cup ketchup
- 1 tablespoon apple cider vinegar
- ½ cup molasses
- ¼ cup light brown sugar
- 1 teaspoon dry mustard
- ¼ teaspoon black pepper
The night before, combine the bean from the bean mix (reserve the flavor packet for later) and water in a large saucepan, bring to a boil, reduce heat to simmer and cook for 1 ½ hours. Pour the beans and the cooking liquid into a bowl, let cool and refrigerate overnight (8 -12 hours).
In the morning, drain off all but 1 cup of the liquid and put the beans into a slow cooker with the reserved flavor packet and the remaining ingredients. Cook on low for 10 – 12 hours (you can cook longer if you like your beans softer). To concentrate the liquid more, turn the slow cooker to high for the last hour of cooking.
Can be made several days ahead, it gets better and better with time. Store covered in the refrigerator.
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